Pretreatment and wrapping of frozen pack meats studied for effects on storage qualities

Creuss, W

Pretreatment and wrapping of frozen pack meats studied for effects on storage qualities

Author

W. V. Creuss

Author Affiliations

W. V. Crwess is Professor of Food Technology and Biochemist in the Experiment Station.

Publication Information

Hilgardia 1(7):2-2. DOI:10.3733/ca.v001n07p2. June 1947.

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Abstract

It is well established that the storage temperature for frozen meats should be as nearly constant as possible. It should be 0 Deg. P or lower for longest storage life.

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